Ingredients
Units
Scale
- 12 oz white sweet potato, shredded
- 3 tbsp arrowroot starch
- 1 tbsp coconut oil, softened
- Salt and pepper to taste (omit pepper for AIP)
Instructions
- Pat the shredded sweet potato dry to remove any excess water (if needed) and combine with the arrowroot starch, coconut oil, and salt and pepper. Stir until fully incorporated.
- Preheat your waffle iron to medium-low heat and grease well. Use a spatula or large ladle to scoop half of the sweet potato mixture onto the waffle iron (I use a 10″ waffle iron) and press down to evenly flatten. Close the waffle iron and cook for 4-5 minutes.
- Once crisp, carefully use tongs to remove the waffle and set it aside. Repeat with the other half of the sweet potato.
- Serve warm topped with toppings of your choice, or as a side at breakfast.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Fat: 6.8g
- Carbohydrates: 44.8g
- Fiber: 5.5g
- Protein: 2.7g
Keywords: sweet potato hashbrown waffles